Roasted Chicken with Orange Honey Mustard Glaze

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

Ingredients

1 (5-pound) roaster chicken

1 orange (quartered)

1 onion (cut into 8 pieces)

Kosher salt and freshly ground black pepper (to taste)

3 tablespoons unsalted butter (divided and cut into small pieces)

2 teaspoons dried rosemary (crumbled)

½ cup chicken broth (or water)

3 tablespoons grainy Dijon mustard

3 tablespoons honey

3 tablespoons Grand Marnier or other orange liquor (or orange juice)

Directions

preheat the oven

Preheat the oven to 425 F.

prepare the chicken for roasting

Place the bird on a cutting board breast side up. Using a very sharp knife, cut between the thighs and the main body of the bird so that the thighs can open up and lay fairly flat. Place the chicken in a cast iron pan. Squeeze the orange segments over the bird and season with salt and pepper all over. Place the squeezed orange segments and the onion chunks into the cavity of the bird. Dot the chicken with two tablespoons of the cut-up butter and sprinkle with the rosemary.

roast the chicken and prepare the glaze

Roast for 45 minutes. While the chicken is roasting, in a small saucepan, heat the water, mustard, honey, Grand Marnier or orange juice, and remaining tablespoon of butter, stirring until smooth. After 25 minutes, brush the chicken all over with the glaze. Roast for another 20 minutes, basting with the liquid at the bottom of the pan occasionally, until the juices run clear and an internal thermometer stuck into the thickest part of the thigh registers 160 F. If the top is browning too quickly, tent the chicken with foil and continue cooking.

let sit and carve

Let sit for about 10 minutes before carving. Serve with the juices from the roasting pan.

Nutrition

• Calories: 778.51 kcal
• Total Fat: 50.13 g
• Saturated Fat: 17.19 g
• Cholesterol: 226.69 mg
• Sodium: 429.52 mg
• Total Carbohydrate: 23.78 g
• Dietary Fiber: 1.63 g
• Total Sugars: 20.89 g
• Protein: 52 g